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Beef Lasagne

Cooking Time
60 min Minutes


  • 1

    Step 1

    For the tomato sauce, finely chop 100g onions and fry in the margarine until soft.
  • 2

    Step 2

    Add the garlic purée, oregano and some salt and pepper and cook for 10 minutes.
  • 3

    Step 3

    Add the tomato purée, carrots, tinned tomatoes and sugar and simmer for approximately 30 minutes. Adjust seasoning if required.
  • 4

    Step 4

    Set aside the tomato sauce until later.
  • 5

    Step 5

    To make the white sauce, whisk the water and milk powder together and place into a jug.
  • 6

    Step 6

    Melt 20g sunflower spread in a thick bottomed pan.
  • 7

    Step 7

    Add the flour and stir vigorously until you get a smooth glossy paste.
  • 8

    Step 8

    Cook for a few minutes over a gentle heat without colouring.
  • 9

    Step 9

    Gradually add the milk mixture a little at a time, stirring vigorously each time until the mixture is smooth.
  • 10

    Step 10

    Once all the milk has been added, allow to simmer for approximately 5 minutes stirring frequently to ensure the sauce does not burn.
  • 11

    Step 11

    Once incorporated, remove from heat and add about half of the cheese, stir and allow to cool.
  • 12

    Step 12

    To build the lasagne, brown off the minced beef, remaining onions and carrots in a little vegetable oil.
  • 13

    Step 13

    Add the homemade tomato sauce and stir thoroughly until all the mix is fully coated.
  • 14

    Step 14

    In a large oven proof tray, add a layer of the meat and cover with lasagne sheets.
  • 15

    Step 15

    Add a thin layer of the white sauce and repeat for 2-3 layers or until all the mix is used.
  • 16

    Step 16

    Sprinkle the top of the lasagne with the remaining cheese and place into the oven.
  • 17

    Step 17

    Bake at Gas Mark 5 (190˚C) for approximately 25-30 minutes.
  • 18

    Step 18

    Hot hold for service. Cut into 20 portions per full size tin when it goes on service.


15 Total
  • 1 kg minced beef
  • 300 g Country Range Lasagne sheets
  • 2 tbsp Country Range Rapeseed Oil
  • 360 g Country Range Mild Grated Cheddar
  • 350 g Spanish onions
  • 800 g Country Range Chopped Tomatoes
  • 100 g Country Range Cooking and Baking Margarine
  • 0.5 tsp Country Range Garlic Purée
  • 0.5 tsp Country Range Tomato Paste
  • 50 g carrots
  • 1.5 tsp Country Range Dried Oregano
  • 0.25 tsp granulated sugar
  • 1 litre water
  • 100 g Country Range Self Raising Flour
  • 20 g Country Range Sunflower Spread

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